Grilled Chicken Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A great comfort food with a hint of the grill.
Go Get This Stuff
  • 4 boneless, skinless chicken breasts
  • 2 cans (10-3/4 oz) condensed mushroom soup
  • 2-2/3 cups milk (2 soup cans)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 sweet onion, diced
  • 2 medium potatoes, diced
  • 1 medium carrot, sliced
  • 4 strips bacon, chopped
  • cheddar cheese, shredded for topping
  • oyster crackers, if desired.
Then Do This
  1. In a mixing bowl whisk together the milk and soup.
  2. Combine soup mixture, vegetables and bacon, in a dutch oven or disposable aluminum pan.
  3. Cover with aluminum foil.
  4. Build a medium fire for indirect heat.
  5. Place pan on grates opposite the fire.
  6. Sear the chicken breasts over the fire, turning once and move to the cooler side of the grill. This is the time to add a handful of wood chips for a smokey flavor.
  7. Cover grill and allow to cook for about 20-30 minutes or until a thermometer in the chicken reads 165°F (75°C).
  8. Remove breasts and allow to cool until safe to handle. Dice or shred chicken.
  9. Remove foil from pan and mix in chicken pieces. Leave off foil, but cover the grill and continue to cook an additional 30-45 minutes or until vegetables are soft, stirring once.
  10. Season per taste with salt and pepper.
  11. Ladle into bowls and top with shredded cheese. Serve with oyster crackers.
Recipe by BarbequedChicken at